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Roasted Butternut Squash Soup with Walnuts, Crispy Sage & Creme Fraiche
NO SPOON NECESSARY17Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (Whole, about 1 large sized squash – halved lengthwise and seeds removed)
- 2 Tbsp. butter (divided)
- salt
- pepper
- 1 Granny Smith apple (small, about 4 oz. – peeled, cored and medium dice)
- 1 Tbsp. lemon juice
- 1 small yellow onion (– medium dice)
- 2 cloves garlic (minced)
- 4 sage leaves (large, – roughly chopped)
- 2 1/2 cups low sodium chicken stock
- 1 pinch nutmeg
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. heavy cream (can substitute half and half)
- 1/3 cup walnuts (– toasted and roughly chopped into pieces, for garnish, optional)
- crème fraiche (or Sour Cream, for garnish, optional)
- sage leaves (Whole, to crisp for garnish**, optional)
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